Recipe: Juicy Roasted Chicken with Fresh Herbs (or turkey) - brined

JUICY ROASTED CHICKEN WITH FRESH HERBS

2 (5- to 6-pound) roasting chickens, preferably free-range
2 cups kosher salt, divided use
16 tablespoons unsalted butter (2 sticks), room temperature
2 tablespoons chopped fresh parsley, plus large sprigs for garnish
2 tablespoons chopped fresh thyme, plus large sprigs for garnish
2 tablespoons chopped fresh rosemary, plus large sprigs for garnish
2 lemons
Black pepper, to taste

TO BRINE CHICKENS:
If your chickens include giblets, remove from cavity and discard or reserve for another use. Trim neck, if desired. Rinse chickens well inside and out. Sprinkle 1/4 cup salt into cavity of each; press remaining 1 1/2 cups salt onto exteriors. Place chickens in a tall, non-reactive sauce pot large enough to hold both birds and brining solution or place each in a 1- to 2-gallon zip-top bag. Add enough ice water to cover chickens; refrigerate a minimum of 3 hours but no more than 12 hours.

TO ROAST CHICKENS:
Thirty minutes before cooking, mix butter and herbs in a bowl; blend well. Position rack in bottom third of oven; preheat to 400 degrees F.

Remove chickens from brine, rinse under cold water and pat dry with paper towels. Place birds in roasting pan. Halve the lemons and place two halves in each cavity. Starting at neck end, slide fingers under skin of breast and upper part of legs to loosen skin. Spread 3 tablespoons herb butter under skin of breast and upper leg meat; repeat process. Tie legs together loosely with kitchen twine to hold shape; tuck wings under breast. Brush the outside of each chicken with 3 tablespoons herb butter; repeat process with other chicken. Sprinkle birds with pepper.

Roast chickens breast side up 30 minutes. Remove roasting pan from oven and carefully brush each chicken with 1 tablespoon herb butter and return to oven; roast chickens 30 minutes more. Brush remainder of butter on chicken. Roast until thermometer inserted into the thickest part of the thigh registers 180 degrees, 30 minutes longer. If skin begins to over-brown, tent with foil. Remove chickens from oven and allow to rest at least 10 minutes before carving. Serve chicken with pan juices.

TO ROAST A THAWED, 12- TO 14-POUND UNSTUFFED TURKEY:
To prep the turkey, follow the same procedure described above, allowing for a bigger container to brine the turkey and place both lemons inside turkey. Place rack in middle of oven and roast at 400 degrees 30 minutes. Reduce oven temperature to 325 degrees. Roast 3 to 3 1/2 hours, until a meat thermometer reaches 180 degrees. Remove turkey from oven and allow to rest at least 30 minutes before carving. Because of the longer cooking time, you may need additional butter for basting.

Makes 8 servings
Adapted from source: The Flavors of Bon Appetit 2002